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Home / Seasonal Summer / Canned peas with thyme

Canned peas with thyme

Filed Under: Seasonal Summer, Vegetables Tagged With: Peas

Canned peas with thyme 003

Home canned peas are delectable, nothing like factory processed tinned peas from the store at all.

You can raise them to a gourmet level quite easily, just by adding a bit of dried herb.

In this case, we’re adding thyme.

Contents hide
  • 1 Quantities of peas needed
    • 1.1 Peas already podded
    • 1.2 Peas still in pods
  • 2 The recipe
  • 3 Canned peas with thyme
    • 3.1 Ingredients
    • 3.2 Instructions
    • 3.3 Nutrition
  • 4 Reference information
  • 5 Recipe notes
  • 6 Recipe source
  • 7 Nutrition

Quantities of peas needed

Numbers are approximate guidelines.

Peas already podded

On average, as a very rough guideline, expect to need about 325 g (11 oz) of podded peas per ½ litre (US pint) jar of canned peas

2 kg (4.5 lb) = 6 x ½ litre (1 US pint) jars canned peas

Peas still in pods

(To be clear, peas must be podded before canning.)

  • 2 kg (4 ½ lbs) peas in pods = 1 litre (1 US quart) jar canned peas
  • 14 kg (31 ½ lbs) = 7 litre (US quart) jars canned peas
  • 9 kg (20 lbs) = 9 x ½ litre (US pint) jars canned peas

The recipe

Jar size choices: Either ½ litre (1 US pint) OR 1 litre (1 US quart)

Processing method: Pressure canning only

Yield: varies

Headspace: 3 cm (1 inch)

Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)

Processing time: Half-litre or litre (pint or quart), 40 minutes

Print

Canned peas with thyme

Peas
Course Side Dish
Cuisine American
Keyword Peas
Prep Time 1 hour hour
Cook Time 40 minutes minutes
Total Time 1 hour hour 40 minutes minutes
Servings 1 varies
Calories 132kcal

Ingredients

  • peas
  • thyme (thyme)

Instructions

  • If you are starting with peas in pods: Wash pods. Shell peas. Wash peas again.
  • Put peas in a large pot, and cover with water.
  • Bring to a boil, then let boil 2 minutes.
  • Drain, rinse in / under hot boiling water to get some starch off, then drain again.
  • Have some washed jars ready: either half-litre (1 US pint) OR 1 litre (1 US quart) jars.
  • Just before putting peas in a jar, put in some dried thyme: ¼ teaspoon for the smaller jar, double that for the larger jar.
  • Pack hot peas loosely into jars.
  • Leave 3 cm (1 inch) headspace.
  • Optional: a pinch of salt per jar.
  • Top jars up with either the blanching liquid, or fresh boiling water from a kettle, maintaining 3 cm (1 inch) headspace.
  • Debubble; adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
  • Processing time: either size jar 40 minutes.

Nutrition

Serving: 1g | Calories: 132kcal | Carbohydrates: 23.5g | Protein: 8.8g | Fat: 0.7g | Saturated Fat: 0.1g | Sodium: 8mg | Fiber: 8.3g | Sugar: 9.2g

Processing guidelines below are for weighted-gauge pressure canners. See also if applicable: Dial-gauge pressures.

Jar SizeTime0 to 300 m (0 - 1000 feet) pressureAbove 300 m (1000 ft) pressure
½ litre (1 US pint)40 mins10 lbs15 lb
1 litre (1 US quart)40 mins10 lbs15 lb

Reference information

How to pressure can.

When pressure canning, you must adjust the pressure for your altitude.

More information about Salt-Free Canning in general.

Recipe notes

  • You could double the thyme and put in ½ teaspoon thyme per half-litre / US pint and 1 teaspoon per litre / US quart, but that might be too much of a good thing. You could try with a jar or two and see what your crowd thinks.
  • You might also wish to try another dried herb such as oregano, or a herb mixture such as Herbes de Provence.
  • The Blue Book suggests adding both thyme and chervil. The liquorice taste of chervil can be a hard sell at times, so we omitted that. Should you want to try it, the recommendation for half-litre (US pint) jars was ¼ teaspoon chervil and ¼ teaspoon thyme; double that for litre / US quart jars.
  • Instead of the salt, you can use a non-bitter, non-clouding salt sub. We have found Herbamare Sodium-Free performs well in that regard.

Canned peas with thyme 001

Recipe source

Herbed peas. In: Ball Blue Book Guide to Preserving. Daleville, Indiana: Hearthmark LLC. Edition 36. 2013. Page 77.

Nutrition

Serving size: 160 g, drained (about one cup. About one half of a ½ litre / US pint jar, if 325 g went into the jar.)

  • 132 calories, 8 mg sodium
  • Weight Watchers PointsPlus®: 3 points

peas nutrition

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

Canned peas with thyme 002

Tagged With: Peas

Filed Under: Seasonal Summer, Vegetables Tagged With: Peas

Reader Interactions

If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.
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“If you got me started on the queer things some women do when they start canning, I’m likely to go on talking all night. The safe way to can is to get a reliable canning guide from your State College or from the Bureau of Home Economics at Washington, D. C. and follow that as though it were the laws of the Medes and Persians.”

— USDA, Radio service. Housekeeper’s Chat. 14 September 1933.
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